Introduction

This whole wheat and herb bread is enriched with soy flour for some bonus protein and flavor. About half the recipe makes the rolls, and the other half makes a cute rustic loaf.
This whole wheat and herb bread is enriched with soy flour for some bonus protein and flavor. About half the recipe makes the rolls, and the other half makes a cute rustic loaf.

Directions

*The prep time is mostly waiting for the dough to rise!*In a large bowl, mix yeast with .25 cup warm water and maple syrup, let it set for 10 minutes till foamy. Add remaining water, salt, and olive oil. Meanwhile, in another large bowl, blend the flours together. Add about 1/2 the flour to the yeast mixture and stir until it gathers, then add the rest of the flour. Turn out onto a lightly floured board and knead in the herbs, then knead for 8-10 minutes, until smooth and elastic. Put dough in a lightly oiled bowl, pat with oil, then cover with clear plastic wrap and a towel. Set in a warm place until doubled in bulk, about 1-2 hours. Meanwhile, lightly oil a cookie sheet and muffin tins. When done, punch down, and turn out on a lightly floured board. Tear pieces off the dough to fill the muffin tins. Shape the rest of the dough into a small log and put on the cookie sheet. Set in a warm place to double in bulk again, about 1 hour. Preheat the oven to 425. Place the tins and sheet on the middle rack and bake 10 minutes, then lower the heat to 350 and bake an additional 30 minutes. Immediately transfer to a cooling rack and let the bread cool completely (if you can resist warm bread!) before slicing. Makes 12 rolls and 1 loaf of bread worth about 12 servings.